THE
RAVENS' ... EAST INDIAN INSPIRATIONS
Served each Wednesday
STARTERS
Soups
Carrot
Soup - Raisins, yogurt, scallions 6
Lentil Soup - Carrots, Kale 6
Salads
Cucumbers and Yoghurt - Kolrabi, Julienne Chiles,
Mint 6
Grilled Artichokes and Garden Mache -
Saffron Emulsion, Blood Orange, Extra Virgin Olive Oil
10
APPETIZERS &
SIDES
Bharta
- From the Punjab region, Fire Roasted Eggplant and Cippolini
Onions 9
Baked Samosas - Potato, onion, Apricot
Chile Glaze 9
Masala Scented Dosa Crepe - Roasted Yams,
Mint Raita, Mango 8
Lobhia Taridar - Black Eyed Peas with
Tomatoes 8
Aloo ka jhol – Hot Potato Curry
6
Aloo pakodi - Potato Fritters 6
Basmati Nut Pulao - Raisins, Cashews,
Walnuts, Carrots. Onions 6
Plain Basmati 5
ENTREES
Tamarind Glazed Tempeh - Cumin Scented
Cauliflower and Potatoes, Roasted Cabbage, Serrano Mango
Sauce 18
Masala Scented Potato Scallion Cake -
Braised Greens, Roasted Brussels Sprouts, Apricot Chutney
and
Lemon Coconut Jus 18
Mushroom Vindaloo - Criminis, Trumpet
Royales, Zucchini, Basmati Rice, Cilantro Slaw 18
DESSERT
Paal Mithai – Semolina-Coconut
Milk Pudding with Thengai Burfi (coconut hard canday)
Topped with Diced Mango and Toasted Cashews 10
THE STANFORD INN BY THE SEA
Kyle
Evans, Executive Chef
Christopher
Sabionski, Pastry Chef
Real
Organic Cuisine Conscientiously Prepared
20% gratuity will be added to parties of 6 or more.
Inspired by our California Certified Organic Gardens.
We are committed to reducing our impact on the environment
and support sustainable agriculture and organic farming
through our purchasing. We use no meat or meat products.
Most produce is organic, some produced by California
Certified Organic Farm - Big River Nurseries.
All food wastes are composted. Our intention is to demonstrate
that healthy and satisfying food produce and cooked
with a lighter touch on our environment can be a wonderful
experience.
